In a mixing bowl, combine olive oil, cumin, paprika, garlic powder, turmeric, salt, and pepper. Add chicken, ensuring well-coated. Marinate in the refrigerator for at least 30 minutes.

Heat a grill or skillet over medium-high heat. Add marinated chicken and cook for 5–7 minutes on each side. Let it rest before slicing.

In a large skillet, heat olive oil. Add cooled rice, spreading evenly. Cook, stirring frequently, for 5–7 minutes until golden brown and crispy.

Chop cucumber, tomatoes, and red onion in a mixing bowl. Add parsley or cilantro and toss together.

In a separate bowl, whisk tahini, lemon juice, and garlic. Gradually add water until desired consistency is reached. Chill for 15 minutes.

On a serving platter, layer crispy rice, sliced chicken, and vegetable mixture. Drizzle tahini dressing over salad.